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Button mushrooms stuffed with a mixture of curried potatoes and spinach. Vegan and gluten free. #appetizer

Curry Potato Stuffed Mushrooms.

Curry potato stuffed mushrooms make a tasty appetizer!

Course Appetizer
Cuisine Dairy Free, gluten free, vegan.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 117 kcal
Author Kelly Roenicke


  • 20 white button mushrooms
  • 3 Yukon Gold Potatoes peeled and cut into chunks
  • 3 Tablespoons vegan buttery spread
  • 3 Tablespoons unsweetened coconut milk
  • 1/2 cup frozen chopped spinach thawed and drained
  • 1 1/4 Tablespoons curry powder
  • 1 teaspoon Garam Masala
  • 1/4 teaspoon turmeric
  • 1 teaspoon sea salt
  • 1/3 teaspoon pepper


  1. Preheat the oven to 350 degrees. Grease a rimmed baking sheet with a little olive oil.
  2. Wash the mushrooms and remove the stems. Place them on the baking sheet and bake at 350 degrees for about 30 minutes.
  3. While the mushrooms bake, boil the potatoes until tender, about 20 minutes.
  4. Drain the potatoes, then add the vegan buttery spread, coconut milk, and spices. Use a potato masher or a hand blender to mix until smooth and creamy. Add the spinach and stir until heated through.
  5. Remove the mushrooms from the oven and drain off the excess juice from each mushroom cap. Set the oven to 450 degrees.
  6. Fill each mushroom cap with the potato mixture. You may not use all the potato mixture depending on how large the mushrooms are.
  7. Place the filled mushrooms back in the oven for about 5 minutes to heat them through.
  8. Let cool for a minute before moving the mushrooms to a serving tray.
Nutrition Facts
Curry Potato Stuffed Mushrooms.
Amount Per Serving
Calories 117 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Sodium 458mg20%
Potassium 636mg18%
Carbohydrates 14g5%
Fiber 3g13%
Sugar 1g1%
Protein 5g10%
Vitamin A 1820IU36%
Vitamin C 12mg15%
Calcium 59mg6%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.